Sable breton with raspberries

Instructions:1. Beat butter and sugar for about 10min high speed.2. Add egg yolk and sifted fl our with BP, and keep it into ref at 4° for about 3hours.3. The Breton has to be inside of the ring cake during baking time.4. Bake at 160° for about 25-30 mi.

Instructions:1. Mix egg, egg yolk and 50% of the sugar.2. Boil BAKBEL RASPBERRY STABILIZED FRUIT PUREE with the rest of sugar.3. Cook (1) and (2) just like a custard cream, it should have the same texture.4. Add soaked gelatin, cold butter nuggets and mix very well with a hand mixer.5. Spread in the breton and put it into ref.